For a truly exceptional centrepiece, this O'Connor Beef filet roast is unmatched.
Sourced from the pristine Gippsland region of Victoria, this cut comes from carefully selected, grass-fed British-bred cattle (Black Angus & Hereford).
Expertly trimmed and hand-tied for an even cook and perfectly tender finish. Roast the tenderloin whole for a show-stopping centrepiece, or slice it into filet mignon steaks for perfectly portioned cuts that melt in your mouth.
However you prepare it, this is Australian beef at its finest - tender, flavourful, and undeniably festive.
Serves 6-8 people
INGREDIENTS:
- 1 O'Connor Beef tenderloin
- 50ml olive oil
- salt & pepper
PREP TIME:
10 minutes
COOKING TIME:
25 minutes
REST TIME:
10 minutes
COOKING INSTRUCTIONS:
- Remove the tenderloin from the fridge 30 minutes before cooking to bring to room temperature.
- Preheat your oven to 160°C
- Once at room temperature, rub with the tenderloin with olive oil and season with salt and pepper.
- In a large pan, brown and caramelize all sides. This should take about 4-6 minutes.
- Transfer the tenderloin to a baking tray and bake at 160°C for 25 minutes.
- Best served medium-rare - until an internal temperature of 55°C is reached.
- Rest for 10 minutes.
- Carve to desired thickness.
DONENESS:
Whatever you do, do not risk it by guessing the doneness of your tenderloin roast.
Use a meat thermometer to check the internal temperature at two critical points, when the meat has been removed from the oven and after the recommended resting time.
| Rare | Med Rare | Medium | Med Well | Well Done | |
| Pull Temp | 50-55°C | 55-60°C | 60-65°C | 65-70 °C | 70 °C |
| Final Temp | 60 °C | 63 °C | 64-69 °C | 71 °C | 77°C + |
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.